Roast Turkey With Herbed Aioli

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This elegant turkey is served with a creamy French-style aioli. If you'd rather not use uncooked egg yolks in the sauce, see our recipe for Herbed Mayonnaise. Save any leftover aioli to spread on turkey sandwiches.

Method

In small bowl, mix together butter, half of the herbes de Provence and the pepper; set aside.

Remove giblets and neck from turkey; discard or reserve for another use. Twist wings and tuck behind back. Fill turkey cavity with onion, celery and remaining herbes de Provence. Tuck legs under band of skin or tie together with butcher's twine. Fold skin over neck cavity; using skewer, adhere to back of turkey. Place turkey, breast side up, on greased rack in roasting pan; brush with butter mixture. (Makeahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.

Mini Meringues

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These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.

Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)